Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1 1/2 cups sugar

  3. 4 eggs

  4. 1/2 teaspoon baking soda

  5. 1 cup buttermilk

  6. 2 1/2 cups all-purpose flour

  7. 1 1/2 cups semisweet chocolate mini-morsels, divided

  8. 2 bars sweet baking chocolate, melted and cooled

  9. 1/3 cup chocolate syrup

  10. 2 teaspoons vanilla extract

  11. 4 ounces white chocolate, chopped

  12. 2 tablespoons plus 2 teaspoons shortening, divided

  13. Chocolate and white chocolate leaves (opti

  14. Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

  15. Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini morsels, melted chocolate, chocolate syrup, and vinilla, stirring just until blended. (Do Not overbeat)

  16. 10-inch Bundt pan. Bake at

  17. 300 for 1 hour and 25 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.

  18. 4 ounces chopped white chocolate and 2 tablespoons shortening in top of a double broiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white white chocolate mixture ocer cooled cake. Melt remaining

  19. 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.


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